Sweet Potato Soufflé Recipe

Prepare sweet potatoes

If you do not have cooked sweet potatoes, preheat oven to 400°F (205°C). Pierce 2 large sweet potatoes with a fork and roast on a baking sheet 45–60 minutes until very tender. Allow to cool, then scoop out flesh and mash until smooth. Measure 3 cups mashed cooked sweet potato.

Preheat oven to 350°F (175°C). Butter a 2-quart souffle dish or a 9x9-inch baking dish and lightly dust with flour or fine breadcrumbs; set aside.

In a medium saucepan over low heat, combine the 4 tbs unsalted butter and 1 cup whole milk. Warm until butter melts and milk is just warm (do not boil). Remove from heat.

In a large mixing bowl, place 3 cups mashed sweet potato. Add warm milk-butter mixture and mash/stir until smooth and well combined.

Add 1 cup granulated sugar, 2 tbs light brown sugar, 3 large whole eggs, 1 tsp vanilla extract, 1 tsp ground cinnamon, 1/4 tsp nutmeg, 1/2 tsp kosher salt, and 2 tbs all-purpose flour. Whisk vigorously (or use a hand mixer on low) until the mixture is smooth and homogenous. The flour helps stabilize the base for folding in egg whites.

Taste the base and adjust sweetness or spices as desired. Mixture should be pourable but thick—similar to a very thick batter.

Ensure the egg whites (3 large) are at room temperature and free from any yolk. In a clean, dry mixing bowl, start beating the egg whites on medium speed.

When whites become foamy, add 1/8 tsp cream of tartar (if using) and continue to beat until soft peaks form.

Gradually add 1/4 cup granulated sugar in three additions while beating on medium-high speed. Add 1/4 tsp vanilla extract with the final addition of sugar. Beat until glossy stiff peaks form but not dry; the peaks should hold shape and the meringue should be smooth.

Reserve about one-third of the whipped egg whites and gently fold it into the sweet potato base with a rubber spatula to loosen the mixture (fold with broad strokes to preserve volume).

Fold the remaining egg whites into the base in two additions. Use gentle under-and-over folding strokes, rotating the bowl, until no white streaks remain. Do not overmix or beat out the air.

Spoon the combined batter into the prepared dish, smoothing the top lightly with an offset spatula. For a classic soufflé look, run a thumb around the inside rim of the dish to create a small trench; this encourages even rising.

If using the topping: In a small bowl combine 1/2 cup panko or chopped pecans, 2 tbs brown sugar and 1/4 tsp ground cinnamon. Drizzle with 2 tbs melted butter and toss to lightly coat. Sprinkle evenly over the top of the batter.

Place the dish on a baking sheet (to catch any spills) and bake in the preheated 350°F (175°C) oven for 30–40 minutes. Start checking at 30 minutes: the soufflé is done when the top is puffed, golden, and a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter). The center will set further as it cools.

Remove from oven and let rest on a wire rack 10–15 minutes before serving. The soufflé will deflate slightly but remain light and airy.

Serve warm. Optionally garnish with a light dusting of powdered sugar, a pat of butter, or a drizzle of maple syrup.